Baked Chili
Spicy meat chili crowned with baked cornbread biscuits.
Ingredients
ground beef
1 lb
onion, chopped
1 large
green pepper, chopped
1 large
kidney beans, rinsed and drained
1 can (16 oz)
whole kernel corn, drained
1 can (15-1/4 oz)
tomato sauce
1 can (15 oz)
diced tomatoes, not drained
1 can (14-1/2 oz)
chopped green chilies
1 can (4 oz)
chili powder
2 tsp
salt
1 tsp
ground cumin
1 tsp
sugar
1/2 tsp
garlic powder
1/2 tsp
all-purpose flour (for corn bread)
1 cup
cornmeal (for corn bread)
1 cup
baking powder (for corn bread)
2 tsp
salt (for corn bread)
1/8 tsp
egg (for corn bread)
1
milk (for corn bread)
1/2 cup
sour cream (for corn bread)
1/2 cup
Instructions
1
Simmer the Chili
In a Dutch oven or stockpot, cook the ground beef, onion, and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil, stirring occasionally. Reduce heat to low, cover, and simmer for 10 minutes.
2
Prepare the Batter
Meanwhile, combine the flour, cornmeal, baking powder, and salt in a bowl. Whisk the egg, milk, and sour cream together until smooth.
3
Bake
Transfer the chili to an ungreased 13x9x2-inch baking dish. Drop the batter by heaping teaspoons over the hot chili. Bake uncovered at 400°F for 15-17 minutes, until the biscuits are lightly browned.
